I love that you give different options and suggestions (e.g. alcohol/no alcohol, ceramic mold/aluminum or thermometer/8seconds burning lip = 67c). A very enjoyable video as always
Pork liver preparation has always been a problem for me, the resulting dish was too tough even when others were cooking. So I'll try your method, thanks
Dear Chef Vivien, Please accept my most sincere greetings. I am writing to ask if you would be willing to create a tutorial or video recipe for Paupiette de Poulet, a dish that has particularly interested me. Your culinary expertise and teaching style would be invaluable in helping us learn how to make this dish. Thank you in advance for your time and consideration.
🔥Best playlists Chefvivien🔥
French classics:
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Sauces:
th-cam.com/play/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2.html
Soup:
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Desserts:
th-cam.com/play/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY.html
Chicken:
th-cam.com/play/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78.html
Veggies:
th-cam.com/play/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_s.html
Excellent!
Nice. I eat liver pate on rye bread on the daily! So good.
Mon grand maître Vivien,
Les pâtés sont mes préférés !
Merci beaucoup pour cette excellente recette !
👍🏻👍🏻👍🏻
4:50: yes, I would appreciate a vlog demonstrating the technique for parfaits
Merci. My wife and I make pork liver pate a lot, but we will make yours and see if it becomes a new favorite.
I love that you give different options and suggestions (e.g. alcohol/no alcohol, ceramic mold/aluminum or thermometer/8seconds burning lip = 67c).
A very enjoyable video as always
I don’t want to burn my lip Chef!😂😂
We eat a lot of French pork liver pâté here in Denmark, together on ryebread sometimes eaten with a slice of cucumber or champignons on top.
More charcuterie dishes chef
Pork liver preparation has always been a problem for me, the resulting dish was too tough even when others were cooking. So I'll try your method, thanks
Dear Chef Vivien,
Please accept my most sincere greetings. I am writing to ask if you would be willing to create a tutorial or video recipe for Paupiette de Poulet, a dish that has particularly interested me.
Your culinary expertise and teaching style would be invaluable in helping us learn how to make this dish.
Thank you in advance for your time and consideration.
Can you use this exact recipe with other types of liver? Or do you need to make changes for say chicken liver?
Oh dear - No Chinoise?! Respect, Chef - but this step is compulsory and mustn’t be omitted